Buttermilk pecan pralines

Yield: 40 servings

Measure Ingredient
3 cups Sugar
1 teaspoon Baking Soda
1 Pinch of Salt
1 cup Buttermilk
¾ cup White Corn Syrup
2 tablespoons Butter
2 cups Pecan Halves

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).

Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.

Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.

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